Tomatoeggsalad Recipes

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TOMATO BASIL EGG SALAD SANDWICH



Tomato Basil Egg Salad Sandwich image

A great sandwich to make when you have a garden of fresh basil and tomatoes. It is very easy to make and very yummy. I would recommend this as an open-faced sandwich for those who are watching their carbs.

Provided by Mei

Categories     Salad     Egg Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 10

8 hard-boiled eggs, sliced
¼ cup mayonnaise
½ teaspoon Dijon mustard
¼ teaspoon onion powder
⅛ teaspoon salt
ground black pepper to taste
10 leaves basil, thinly sliced
1 tomato, sliced
4 leaves lettuce
4 English muffins, split and toasted

Steps:

  • Mix eggs, mayonnaise, Dijon mustard, onion powder, salt, and black pepper in a bowl.
  • Fold basil into egg mixture.
  • Arrange tomato slices and lettuce atop toasted English muffins.
  • Spoon egg mixture over vegetables to serve.

Nutrition Facts : Calories 392.3 calories, Carbohydrate 29.2 g, Cholesterol 429.2 mg, Fat 22.6 g, Fiber 0.6 g, Protein 17.6 g, SaturatedFat 5.1 g, Sodium 486.2 mg, Sugar 2.3 g

INSANELY EASY TOMATO SALAD



Insanely Easy Tomato Salad image

This is a recipe that I use when I have fresh tomatoes and basil from our garden. The fresher the tomatoes, the better the salad.

Provided by I Cook Therefore I

Categories     Onions

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 5

4 medium tomatoes, cubed
1 garlic clove, crushed
2 tablespoons chopped fresh basil (or to taste)
1 medium red onion, sliced thin
1/4 cup Italian dressing

Steps:

  • Mix all ingredients and refrigerate.
  • Enjoy!

Nutrition Facts : Calories 77.9, Fat 4.5, SaturatedFat 0.7, Sodium 250.1, Carbohydrate 9.4, Fiber 1.9, Sugar 5.7, Protein 1.5

MEDITERRANEAN TOMATO SALAD



Mediterranean Tomato Salad image

Simple Mediterranean tomato salad with feta, red onions, and fresh herbs, and finished with a bright citrus dressing of citrus and extra virgin olive oil.

Provided by Suzy Karadsheh

Categories     Salad

Time 15m

Number Of Ingredients 12

6 to 7 medium ripe tomatoes, (sliced into wedges (on-the-vine tomatoes or heirloom tomatoes preferred) )
1 medium red onion, (halved, then thinly sliced)
3 garlic cloves, (minced)
1 cup packed chopped fresh parsley leaves, (chopped )
1 cup packed chopped fresh dill, (chopped)
2 1/2 tsp ground sumac
Kosher salt, (to your liking)
Black pepper, (to your liking)
1 lemon, (juice of)
2 tsp white wine vinegar
1/3 cup extra virgin olive oil
Feta cheese, (to your liking, optional )

Steps:

  • In a large salad or mixing bowl, add the tomatoes, onions, fresh herbs and garlic.
  • Add sumac, kosher salt and a generous sprinkle of freshly ground pepper. Add lemon juice, white wine vinegar and extra virgin olive oil. Toss to combine. Taste and adjust seasoning to your liking.
  • Transfer to a serving platter or bowl. Top with large pieces of quality feta cheese (optional). Enjoy!

Nutrition Facts : Calories 128.3 kcal, Sugar 1.4 g, Fat 10.6 g, SaturatedFat 1.7 g, Carbohydrate 5.1 g, Fiber 1.3 g, Protein 1.1 g, ServingSize 1 serving

THE MOTHERSHIP TOMATO SALAD



The Mothership Tomato Salad image

Provided by Jamie Oliver

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 7

2 1/4 pounds mixed ripe tomatoes, different shapes and colors
Sea salt and freshly ground black pepper
A good pinch dried oregano
Red wine or balsamic vinegar
Extra-virgin olive oil
1 clove garlic, peeled and grated
1 fresh red chile, seeded and chopped

Steps:

  • This is an incredible tomato salad but there are two things to remember if you want to wow your guests with something so simple. The first is that you should try to get a mixture of different, tasty, local (if possible) tomatoes in all different shapes, sizes and colors. Second, the flavor is brought out by salting the tomatoes, so don't skip this bit. Some people get worried about putting this much salt on their food, but the bulk of it will drip off, leaving you with really beautiful, intensely flavored tomatoes.
  • If you can get hold of some dried flowering oregano then do, as it has the most heavenly flavor. Feel free to use the dried stuff that you get in a little container, but it can taste a bit like sawdust when compared to the fruity, fragrant flavor you get from the flowering variety. Oregano is also great to grow in the garden.
  • Depending on the size of your tomatoes, slice some in half, some into quarters and others into uneven chunks. Straightaway this will give you the beginnings of a tomato salad that's really brave and exciting to look at and eat. Put the tomatoes into a colander and season with a good pinch of sea salt.
  • Give them a toss, season again and give a couple more tosses. The salt won't be drawn into the tomatoes; instead it will draw any excess moisture out, concentrating all the lovely flavors. Leave the tomatoes in the colander on top of a bowl to stand for around 15 minutes, then discard any juice that has come out of them.
  • Transfer the tomatoes to a large bowl and sprinkle over the oregano. Make a dressing using 1 part vinegar to 3 parts oil, the garlic and the chile. Drizzle the tomatoes with enough dressing to coat everything nicely.
  • This is a fantastic tomato salad, which is totally delicious to eat on its own. It's also great served with some balls of mozzarella or some nice, grilled ciabatta bread.
  • "Our agreement with the producers of "Jamie at Home" only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users"

EASY TOMATO SALAD



Easy Tomato Salad image

This quick and easy tomato salad can be made in advance as it tastes better if it gets to marinate for at least 30 minutes in the fridge (but you can also eat it right away). This is the classic preparation for tomato salad in Germany.

Provided by volcanomama

Categories     Salad     Vegetable Salad Recipes     Tomato Salad Recipes

Time 10m

Yield 4

Number Of Ingredients 5

6 tablespoons olive oil
3 tablespoons white vinegar
1 pinch salt
1 onion, very finely chopped
8 tomatoes, cut into wedges

Steps:

  • Combine olive oil, vinegar and salt in a large salad bowl. Stir in onion. Fold tomatoes carefully into onion mixture.

Nutrition Facts : Calories 243.5 calories, Carbohydrate 14.2 g, Fat 20.9 g, Fiber 4 g, Protein 2.9 g, SaturatedFat 2.9 g, Sodium 55.1 mg, Sugar 9 g

10-MINUTE TOMATO SALAD



10-Minute Tomato Salad image

I love tomato salads in the summer, and this quick version with olive oil and balsamic vinegar is one of my favorites.

Provided by Vered DeLeeuw

Categories     Salad

Time 20m

Number Of Ingredients 8

1 pint firm cherry tomatoes (halved (2 cups; can sub chopped tomatoes))
1/4 cup chopped green onions (green parts only)
2 tablespoons extra virgin olive oil
1 teaspoon balsamic vinegar
1 teaspoon Dijon mustard
1 tablespoon orange zest ((from 1 orange))
1/2 teaspoon Diamond Crystal kosher salt
1/4 teaspoon black pepper

Steps:

  • In a serving bowl, combine the tomatoes and the green onions.
  • In a small bowl, whisk together the dressing ingredients until they emulsify into a thick, velvety dressing. If the dressing seems too thick, add a teaspoon of water and mix it in.
  • Pour the dressing on top of the vegetables and mix to combine.
  • Let the salad rest for 10 minutes at room temperature before serving. This is not strictly mandatory, but it does help the flavors meld and improves the salad's flavor.

Nutrition Facts : Calories 79 kcal, Carbohydrate 4 g, Protein 0.7 g, Fat 7 g, SaturatedFat 1 g, Sodium 178 mg, Fiber 1 g, Sugar 0.1 g, ServingSize 1 serving

TOMATO EGG SALAD



Tomato Egg Salad image

I Love to Make This Tomato Egg Salad When I Am Working from Home. It's a Treat That I Look Forward to All Morning Until My Lunch Break ...

Provided by Jelena Mardere

Categories     Egg Recipes, Healthy Recipes for a Self-Quarantine, Healthy Spring Salad Recipes, Healthy Tomato recipes, Healthy Tomato Side Dish Recipes, Lunch Recipes, Microgreens Recipes, Salad Recipes, Side Dishes

Time 15m

Yield 2

Number Of Ingredients 9

Eggs 3
Tomatoes 1
Basil handful of
Garlic 1 clove
Hot chilli pepper
Olive oil ½ tbsp
Salt
Black pepper
Sunflower sprouts handful of

Steps:

  • Carefully place 3 eggs in a large pan of boiling water using a spoon. Cook in the boiling water for about 6 minutes (for medium sized eggs).
  • Chop 1 tomato and place the pieces in a bowl.
  • Chop a clove of garlic finely and roughly chop a handful of basil. Add them to the tomatoes.
  • Rinse the eggs under cold running water for a few minutes until they are cool enough to handle.
  • Peel and dice the eggs and add them to the bowl with the other ingredients. Mix well.
  • Drizzle olive oil over the salad and season to taste with salt and pepper.
  • Serve on hot buttered toast, garnished with sunflower sprouts.

Nutrition Facts : Calories 122, Fat 9g, Cholesterol 246mg, Sodium 94mg, Carbohydrate 2.2g, Protein 8.7g

EGG AND TOMATO SALAD



Egg and Tomato Salad image

I often need to prepare a salad just for myself. And when I want a change from ordinary greens, this is the recipe I reach for.-Joan Schroeder, Mesquite, Nevada

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 1 serving.

Number Of Ingredients 11

1 small tomato, thinly sliced
1 hard-boiled large egg, sliced
Leaf lettuce
2 tablespoons olive oil
4 teaspoons lemon juice
1/2 teaspoon sugar
1/4 teaspoon seasoned salt
1/4 teaspoon ground mustard
1/8 to 1/4 teaspoon salt
1/8 teaspoon pepper
2 drops hot pepper sauce

Steps:

  • On a salad plate or in a bowl, alternate tomato and egg slices on lettuce. In a small bowl, whisk remaining ingredients until smooth. Pour over salad and serve immediately.

Nutrition Facts :

TOMATO EGG SALAD



Tomato Egg Salad image

Make and share this Tomato Egg Salad recipe from Food.com.

Provided by Debbwl

Categories     < 30 Mins

Time 24m

Yield 4 serving(s)

Number Of Ingredients 8

6 eggs
6 roma tomatoes
3/4 cup cucumber, seeds removed and chopped
1/4 cup red onion, diced
1/3 cup mayonnaise
1 tablespoon Dijon mustard
salt and pepper
2 cups watercress

Steps:

  • Place eggs in a saucepan, cover with water and bring to boil. Remove from heat; cover and let stand 12 minutes.
  • Meanwhile, have roma tomatoes lengthwise and remove seeds.
  • In mixing bowl combine cucumber, onion, mayonnaise, mustard, salt and pepper.
  • Drain, rinse, peel, and chop cooked eggs; fold into cucumber mixture.
  • Spoon into tomato halves and serve over watercress.

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